Authentic Japanese Karaage Recipe – A Family Heritage Story

Karaage became popular in Japan in the early 20th century and is now one of the country’s most beloved dishes. Crispy fried chicken marinated in soy sauce, ginger, and garlic. In this post, I’m sharing my family’s version of this classic Japanese dish and the story behind how it became a favorite in our home.

Jump to Recipe

My Japanese Influence

I never thought we would get to the Japanese cuisine segment so early into this expedition, but here we are. Big time hooray. Actually, I am part Japanese and am SO proud of the story from which I came. I am so glad to be able to share my own family history. I have a grandmother from Japan who faced so much tragedy and adversity at such a young age, losing family members and her home to war. But, she has also experienced the purest of loves not yielded by language or perceptions. She came to the USA after marrying my grandfather. He was an American solider, stationed in Korea and taught us how to love your family. She is my influencer of a life so well lived, in a world threw her so many curve balls. It’s the kind of life they make movies about.

She’s also a role model in how to stay eternally young. She told her the family we were going to Vegas to celebrate her 90th birthday. We’d escort her back to her room only to find her sneaking out of her hotel room to play late night slots. She still attends her ballroom dancing lessons and loves margaritas. She stays up late and sleeps in later to watch live Japanese TV and sumo wrestling competitions. She has a soy bean garden grown from magic beans she was sent in the 1950’s. There are not enough words, in a nutshell, she is awesome.

I let her decide what we would eat when we did Japan this week. Without hesitation, she suggested ‘chicken and chicory’. A little non-descript, but that is the meal. Chicken on a bed of chicory lettuce and literally every persons favorite dish in the family. This is just what is was called my entire childhood. After an extensive Google search on Japanese cuisine, and a self discovery trip to Japan, I’m mostly confident this is a version of Karaage. Japanese style fried chicken.

There are two meals that EVERYONE in my family will devour and begs Obachon to make. This Japanese Karaage or ironically enough, ‘German Pancakes’. Also, not super descriptive, but they are crepes, with butter and sugar. Do not pick while she’s cooking either, she will slap your hand with her chop sticks!

Recipe: Karaage (Japanese Fried Chicken)

Through all the years of watching her make this and making it now for my family, I’ve learned one thing. Hide the chicken pieces while your cooking the rest, your family will eat them just waiting. Or double the recipe to make sure you have enough by the time dinner is ready.

Ingredients:

Marinade:

• 2 lbs. chicken breasts, cubed in 1 inch pieces
• 1/2 c. soy sauce
• 1/2 c. water
• 3 tbsp. mirin
• 2 tbsp. rice wine vinegar
• 1 tbsp. powdered ginger
• 2 tbsp. garlic powder
• 5 tbsp. sesame oil
• 1 tbsp. sugar
• pinch of salt and pepper

Frying the Chicken (aka Everything Else):

• 3 cups of cornstarch (maybe more or less)
• Vegetable oil (Varies by the size of your pan)
• 1 lb. green beens, cleaned
• 1 large onion, sliced
• 2 green peppers, cut in squares
• 1 head of chicory lettuce

Directions:

1. Start by dicing the chicken into small cubes and marinating for at least an hour. The longer the better (all afternoon!!). Obviously using all the the ingredients in the ‘Marinade’ section of the ingredients.

2. Coat the pieces of chicken in cornstarch. o not discard the remaining marinade but actually add about two tablespoons of the cornstarch to it and stir!

3. Put about a half inch of vegetable oil in your pan and heat to medium/high. It’s time to get to frying and you’ll be there a good minute.

4. Once those juicy and amazing little nuggets have cooked through and appear golden, set to the side and discard most of the remaining fry oil.

*These nuggets from heaven are often served at festivals as street food. But keep going and as much as you want to, don’t eat them all ahead of time. The rest will be so worth it!

5. Add the vegetables (onion, pepper, green beans) to the pan and give them a quick stir-fry. Add the remaining marinade and cook on medium heat for another 5-10 minutes.

It will start to thicken, but you can add a little more cornstarch or water if needed to get to the desired consistency. At the near end, add the chicken pieces back in as well and lightly give it a stir.

Growing up, the chicory (endive) was literally my least favorite part. It’s pretty bitter and kind of tickles all the way down. Mostly, I skip this part when Obachan isn’t looking. But this is her recipe, and I’m a grown up now, I can handle the prickly “lettuce”. It’s almost tasty with the sauce on it. Anyways, lay a bed of it in your serving dish. Pour on the stir-fry and chicken.

Itadakimasu

(An essential phrase in Japanese, meaning “I humbly receive,”. In a mealtime setting, it’s compared to “Let’s eat,” “Bon appétit,” or “Thanks for the food.” Obachan taught her kids to say it with each meal. They taught the next generation and now my own kids say it too, each night with dinner.)

I can only hope to carry on the same ways she has. Loving her family, loving her culture and finding happiness in any situation. Always seizing the moment in each trial or opportunity.

We don’t fry to much so I don’t have to many of the recipes posted just yet. But if you want to try these other Japanese recipes we’ve also posted, you totally should! Teriyaki Marinande. Or for other family tradition recipes try these! New Year’s Eve Collar Greens, Low Country Boils

FAQ’s:

What is Karaage?

Karaage is Japanese fried chicken made by marinating chicken in soy sauce, ginger, and garlic before coating it in starch and frying it.

What makes Karaage different from fried chicken?

Unlike American fried chicken, karaage uses a light starch coating and small bite-size pieces for a crispier texture.

What cut of chicken is best for karaage?

Chicken thighs are most traditional because they stay juicy when fried.